Preheat the oven to 350F. Lightly grease an 8.5″ loaf or Muffin pan and set aside.

In a medium mixing bowl, whisk together the almond flour, coconut flour, protein powder, cinnamon, baking soda and salt and set aside.

In a large mixing bowl, whisk the eggs, then whisk in the orange juice hone and zest.

Add the dry mixture (flours, salt, etc) and whisk until thoroughly combined and no clumps remain. Don’t forget to scrape the sides of the bowl to make sure you have everything well incorporated.

Fold in the shredded carrots.

Pour the batter into the prepared pan of choice.

For Loaf: Bake for 30 minutes, then tent with tinfoil and bake for another 30-40 minutes until a tester comes out mostly clean (a few small crumbs are ok).

For Muffins: Bake for 20 minutes, keep your eyes on the muffins they will cook up quickly!